Artichoke Sun-Dried Tomato Dip

Ingredients:

1 (15oz) can cannellini beans, drained and rinsed

1 (15oz) can whole artichoke hearts, drained and rinsed

8 sun-dried tomatoes (packed in oil), drained

1 tablespoon olive oil

3 tablespoons tahini

2 tablespoons fresh lemon juice

1/2 teaspoon salt

Garnish:

1 tablespoon fresh basil, chiffonade or chopped

2 sun-dried tomatoes, chopped

olive oil drizzle (optional)

Directions:

Add beans, artichoke hearts, sun-dried tomatoes, olive oil, tahini, lemon juice, and salt into your food processor. Pulse until smooth.

Pour dip into a bowl and garnish with your basil and sun-dried tomatoes.